Place the heavy cream, whole milk, and vanilla bean into a saucepot over and set it over medium-high heat and cook the cream mixture for 4-5 minutes until gently heated.
Whisk the egg yolks and sugar in a bowl until pale yellow in color.
Take the vanilla bean out of the cream mixture and set it aside. Add a ladle full of the cream mixture to the egg yolks and whisk to combine.
Gradually pour the remaining cream milkmixture into the egg yolks until combined.
Return the vanilla ice cream base to the pot, place it on the stove and cook for 5-8 minutes, constantly stirring until it thickens slightly.
Remove the ice cream base from the stove and pour it into a fine-mesh strainer set over a bowl.
Cut the vanilla bean in half using a knife andremove the seeds out of it; stir the vanilla bean seeds into the ice cream baseand allow it to cool completely.
Stir the bourbon into the French vanilla ice cream base, cover it with plastic wrap pressing it directly on the surface of the ice cream base and refrigerate it overnight.
Churn the bourbon French vanilla ice cream in an ice cream machine, according to the manufacturers.
Transfer the bourbon French vanilla ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.